果實中可溶性固形物與醣類組成相關性之研究

Studies on the Correlation between Total Soluble Solid Contents and Sugar Compositions in Fruit

劉惠菱(Huei-Ling Liu) ； 葉文彬(Wen-Pin Yeh) ； 陳盟松(Meng-Sung Chen) ； 徐錦木(Chin-Mu Hsu) ； 張林仁(Lin-Ren Chang)

《臺中區農業改良場研究彙報》 126期 (2015/03) Pp. 35-41

摘要

果實甜度常以可溶性固形物含量表示，但果實中醣的種類和含量才是決定果實品質的重要指標。本試驗為探討可溶性固形物與醣類組成之相關性，調查三種不同的果樹種類、栽培地區、栽培環境以及品種之果實可溶性固形物與蔗糖、葡萄糖及果糖相關係數。結果顯示椪柑栽培於新社及豐原地區的結果相似，可溶性固形物含量與葡萄糖相關係數最高為0.31，栽培於和平地區則與蔗糖相關係數較高為0.25。紅龍果以露天及溫室栽培時，露天栽培之可溶性固形物與蔗糖相關係數較高為0.80，但溫室栽培下則是與果糖含量相關係數較高為0.41，與蔗糖及葡萄糖相關性低。不同品種之番石榴可溶性固形物含量與醣類組成，‘珍珠拔’及‘世紀拔’可溶性固形物與蔗糖相關係數較高，分別為0.47及0.87，‘水晶拔’可溶性固形物與果糖相關係數最高為0.89；‘帝王拔’可溶性固形物僅與蔗糖含量有正相關，但相關係數僅0.13。

關鍵字

椪柑 ； 紅龍果 ； 番石榴 ； 可溶性固形物 ； 蔗糖 ； 葡萄糖 ； 果糖

並列摘要

Fruit sweetness is often presented by total soluble solids (TSS), however the types and content of sugars in fruit are more important index. This study compared the relationships of TSS and sugar compositions in different kinds of fruits, cultivation regions and varieties. The correlation coefficient of ponkan cultivated in Heping area was 0.25 between TSS and sucrose, higher than other sugars. In pitaya, correlation coefficient between TSS and sucrose is 0.80 under open-field cultivation. In contrast, TSS was correlated with fructose in PE-house cultivation with a coefficient of 0.41, and was not significant with sucrose and glucose. The relationships between TSS and sugars revealed from different varieties of guava studied were that TSS was correlated with sucrose in 'Jen-Ju Bar' and 'Shyh-Jii Bar' and the correlation coefficient was 0.47 and 0.87, respectively. 'Shui-Jing Bar' was related with fructose and correlation coefficient is 0.89. TSS was positively correlated with sucrose, but the correlation coefficient was only 0.13 in 'Di-Wang Bar'.

並列關鍵字

ponkan ； pitaya ； guava ； total soluble solids ； sucrose ； glucose ； fructose